Chop 1 slice pineapple; process in blender with marinade until smooth. Remove and reserve 2 Tbsp. Pour remaining mixture into a large ziptop bag; add chicken, turn to coat and refrigerate at least 2 hours.
Heat outdoor grill or stovetop ridged grill pan. Brush grill and pineapple slices with oil. Remove chicken from bag; discard bag with marinade.
Grill chicken 5 minutes. Turn chicken; add pineapple to grill. Grill both, turning pineapple once, 3 minutes, or until chicken is cooked through and pineapple is lightly charred. Slice chicken; drizzle with the reserved 2 Tbsp marinade. Garnish with chopped cilantro, if desired.
Good served with black beans and plantain chips.
Different Takes
Add some cilantro to the blender when puréeing the pineapple with the marinade.
Substitute pork chops for the chicken breasts.
Serve with sliced avocado and red onion salad.
Calories 273 Fat 7g Saturated fat 1g Cholesterol 99mg
Sodium 468mg Carbohydrate 14g Fiber 1g
This recipe has been added to the following public cookbooks:
Cheryl Mason,
billys notable cooking,
pjskitchen
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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